Hi, my name is Julie and I'm a cooking teacher and nutritionist. I was recently diagnosed with three cancers due to a genetic disorder called Lynch Syndrome. I had my ovaries, uterus, and most of my colon removed in March, 2014. I have to take a break from teaching while I recover from surgery and undergo chemotherapy. I thought I'd share my experience in order to help me process it and hopefully help others.

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I have been a food expert for the last 15 years and now offer professional development courses and services to people in the food, health, and wellness fields.

Farmer’s Market Vegetable Ragout

Ragout, which means “stew” is usually more of a winter dish – however, I’ve found it’s a delicious way to use up vegetables and fresh herbs (even if they are bruised or starting to wilt!) from the market or your CSA. This recipe is just a guide, so feel free to experiment. It lasts in the fridge for several days and will actually taste better the longer it sits. Throw in some white beans or chickpeas for protein and you have a complete meal.

Sauté onion in oil over medium heat for 10-15 minutes, until translucent. Sprinkle in garlic and cook for 3-4 minutes. Add carrots, eggplant, zucchini, and squash and sauté for about 10 minutes.

Add fresh or canned tomatoes and half of the fresh herbs and cook, stirring occasionally, for around 30-40 minutes until vegetables are tender and tomatoes have broken down. Toss in kale and cook for for 4-5 minutes until kale is bright green and wilted.

Pull off heat and allow to cool for about 5 minutes. Stir in second half of fresh herbs and mix well. Add salt and pepper to taste. Pour ragout over pasta, couscous, or quinoa and garnish with extra basil.